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Beef and Beet Borscht
Beef and Beet Borscht is a traditional Eastern European soup that’s both hearty and flavorful. This vibrant soup combines tender beef, earthy beets, and a variety of vegetables, creating a perfect comfort meal.
- Prep Time: 20 min
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 50 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Ingredients
Scale
- 1 pound Certified Angus Beef ® chuck roast, cut into 1-inch cubes
- 4 cups beef broth
- 4 cups water
- 3 medium beets, peeled and grated
- 1 large potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 large onion, chopped
- 1/2 small head of cabbage, shredded
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh dill, chopped, for garnish
- Sour cream, for serving
Instructions
1. Prepare Beef:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. Sauté Vegetables:
- In the same pot, add onions and sauté until translucent. Add garlic and cook for another minute.
3. Combine Ingredients:
- Return the beef to the pot. Add beef broth, water, grated beets, potatoes, carrots, tomato paste, bay leaf, apple cider vinegar, and sugar. Stir to combine.
4. Simmer:
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Add Cabbage:
- After 1 hour, add shredded cabbage to the pot. Continue to simmer for another 30 minutes or until the beef and vegetables are tender. Season with salt and pepper to taste.
6. Serve:
- Remove bay leaf and ladle the borscht into bowls. Garnish with fresh dill and a dollop of sour cream.
Notes
This soup can be made a day ahead and reheated. The flavors will deepen and meld together.
Serve with rye bread or a crusty baguette for a complete meal.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.